brownie batter breakfast muffins
If you want to add more gluten free and dairy free recipes to your recipe box, brownie batter breakfast muffins might be a recipe you should try. One serving contains 155 calories, 5g of protein, and 7g of fat. This recipe serves 12. For 67 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Running with Spoons requires unsweetened cocoa powder, vanillan extract, oats, and chocolate chips. From preparation to the plate, this recipe takes approximately 40 minutes. 49 people have made this recipe and would make it again. It works well as an American morn meal. Overall, this recipe earns a pretty good spoonacular score of 51%. brownie batter breakfast bake, Cracked Brownie Batter Muffins, and Brownie Batter Cheesecakes with Fudge Brownie Crust are very similar to this recipe.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1/4 cup (64 g) almond butter**
1/2 cup (56 g) almond flour***
3/4 cup (180 ml) unsweetened almond milk
1 1/2 tsp baking powder
optional chocolate chips, for sprinkling
1 large egg
1/2 cup (120 ml) maple syrup*
2 cups (160 g) quick oats (gluten-free, if needed)
1/4 cup (20 g) unsweetened cocoa powder
2 tsp vanilla extract
Equipment:
baking paper
muffin tray
oven
mixing bowl
whisk
muffin liners
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside. In a large mixing bowl, lightly beat the egg until the yolk breaks. Whisk in the almond milk, maple syrup, almond butter, and vanilla, mixing until smooth. Add the oats, flour, cocoa powder, and baking powder, and mix until well combined. Spoon the batter into the prepared muffin cups, filling each until about 3/4 full. Sprinkle the tops with mini chocolate chips, if desired. Bake for 28 - 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Step by step:
1. Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
2. In a large mixing bowl, lightly beat the egg until the yolk breaks.
3. Whisk in the almond milk, maple syrup, almond butter, and vanilla, mixing until smooth.
4. Add the oats, flour, cocoa powder, and baking powder, and mix until well combined.
5. Spoon the batter into the prepared muffin cups, filling each until about 3/4 full. Sprinkle the tops with mini chocolate chips, if desired.
6. Bake for 28 - 30 minutes, or until a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition Information:
covered percent of daily need
